Monday, December 13, 2010
This is one of our very favorite weeknight meals. I know that homemade bread sounds intimidating. But if you have a stand mixer, it's one of the easiest things to make, and is so popular with kids. Since I use a lot of whole wheat flour, and all natural ingredients, I feel really good about serving this for dinner along with eggs or cheese, and some fresh salad. It's one of the few dinners that ALL the kids enjoy.
I have a few bread recipes but this is the one I return to most often because it's easy and always works. It's from Molly Katzen's Enchanted Broccoli Forest, one of the most well worn books on my cookbook shelf.
Molly Katzen's Basic Bread Recipe (with some tweaks)
Please use dry yeast for this recipe, even if you normally use fresh. It's so much more reliable. I buy it in bulk at Costco and it lasts for months in the fridge. Be sure not to use the Rapid Rise variety. Just the ordinary dry yeast.
2 cups wrist-water temperature
1 tablespoon or 1 package dry yeast
a drop of honey or molasses
1 1/2 cups whole wheat flour
4 tablespoons canola oil
1/3 cup honey
1 tablespoon salt
4 more cups whole wheat flour
3 cups white flour
First, make the sponge: In a large mixing bowl, dissolve the yeast in the water. Stir in the honey or molasses. Let it sit for a few minutes till it's bubbling and then stir in the flour with a whisk or wooden spoon.
Let the sponge sit, covered with a clean dishtowel, for 45 minutes to an hour. If you have more time, you can put it in the fridge for a couple of hours.
When you're ready, add the remaining ingredients to the bowl in the order listed. Use a stand mixer to knead the dough for about 5 minutes till it's nice and smooth. You may need a bit extra flour - add it if you think you need it, just a little bit at a time, till the dough is smooth and doesn't stick to your hands. Take care not to add too much, though, or the dough will get dry.
Cover the dough with a clean dry dish towel and allow it to rise in a warm spot (I use my bedroom, the warmest spot in my house!) for about two hours (more or less).
Grease two loaf pans well with oil, margarine/butter, or some Pam. Divide the dough in half and use a rolling pin or the palms of your hands to flatten each half into a rough oval shape about 8 inches wide in the center. Then, just roll the oval up jelly-roll style (lengthwise) and place it into your prepared pans.
Let the loaves rise for another 45 minutes or so. About 15 minutes before baking time, preheat the oven to 375* and bake for about 45 minutes, till the loaves are golden and sound kind of hollow when you tap them. Cool the loaves on wire racks (this is important; they will get soggy if you let them cool in the pans) for at least 1/2 hour before serving. Note that this bread freezes wonderfully. Just wrap them well in foil after they have cooled thoroughly and freeze for up to a month. When you're ready to use them, unwrap them and let them sit at room temperature for a few hours. Warm up in a 350* oven for about 10 minutes to refresh the bread.
See my post on Yeast Spotting.
Posted on Monday, December 13, 2010 by Rivki Locker
ABOUT ME (AND THIS BLOG)
If you're an ordinary person who wants simple ideas for eating kosher, you've come to the right place! I'm just an ordinary Jewish working mom who lives a harried, busy life. I created this blog to share my ideas about how to eat kosher (and usually healthy!) without spending all day shopping, eating, cooking, and measuring portions. I hope you enjoy your visit here.
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- budget friendly
- freezer friendly
- goes great with yogurt
- great as leftovers
- kid friendly
- kugel replacement
- main dishes
- quick and easy
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- weeknight dinner
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